When I became a vegetarian things were very different to how they are these days! Lots changes in 12 years. Only today I was discussing with my boyfriend how I would like to do one or two days a week vegan dinners. Being gluten free most of the free from foods are also vegan which helps!
My quest for a vegan dinner inspired tonight’s dish – Roasted cauliflower, tomatoes and chips (I could honestly live on chips forever).
This is a very easy dinner, all it takes is a few minutes prep and then you can sit down with a glass of wine and read your book whilst the rooms fill with delicious smells!
To begin with you will need:
Gluten free soy sauce
Garlic infused oil (optional – you could just use garlic and some oil!)
Preheat your oven to gas mark 6
Cut and wash your cauliflower – how you choose to chop it up is completely up to you!
Drizzle over oil (I would usually use olive oil but we don’t have any to vegetable it is!), followed by some gluten free soy sauce (I drizzled this over by eye but it was approximately 4tbsp). Then sprinkle over a teaspoon of oregano and paprika. Finally add the chilli flakes depending on how hot you want the dish. Then toss the cauliflower in the mixture and pop in the oven for 40-45 minutes.
I decided to put some baking paper in the bottom of the dish for this one due to the stickiness of the balsamic glaze!
Drizzle the balsamic glaze and garlic infused oil over the tomatoes, then add a teaspoon of oregano and season to taste.
Cook the tomatoes for 20-25 minutes.
We chose to have chips with this but you could have anything you like such as rice or a jacket potato!